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1 Star1 Review
Omg. Beef Belly!
I cured the Belly for 5 days with pink salt, salt, pepper and sugar. Then smoked it to 150F. Then back in the fridge over night. The next morning, the best bacon I’ve ever had! Pork or Beef! Just incredible. I sliced it thin and cooked bacon in a cast iron for 2 minutes on each side. Hopefully, Meat N Bone has smaller piece of beef belly next time. Had to buy a 9lb piece to do this. Still, well worth the adventure!
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The most AMAZING pastrami
I make pastrami a few times a year -- usually from brisket -- but beef navel is the traditional cut and this meat was exemplary -- my permanent GO-TO! Try it -- you won't be disappointed.
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